Charring veggies in the broiler gives this smoky soup a distinctive taste.
- 4 serving(s)
- Total Time:
- 45 mins
For the Vegetables
- 1/2 lb.
tomatillos (about 4), halved
cloves unpeeled garlic
large onion, cut into 1-inch-thick wedges
large poblano pepper, halved and seeded
jalapeño, halved and seeded
- 1 tbsp.
For the Soup
- 1/2 tsp.
- 1/2 tsp.
- 4 c.
low-sodium chicken broth
15-oz cans low-sodium black beans, rinsed
14.5-oz can fire-roasted diced tomatoes, drained
small red onion, thinly sliced
- 2 tbsp.
fresh lime juice
Cilantro leaves, for serving
- Step 1Heat broiler. On large rimmed baking sheet, toss tomatillos, garlic, onions, poblanos, and jalapeños with oil and 1/2 teaspoon each salt and pepper. Turn peppers cut sides down and broil, rotating pan every 5 minutes until vegetables are tender and charred, 15 minutes.
- Step 2Discard skins from poblanos and garlic. Finely chop remaining vegetables and transfer to Dutch oven to prepare soup. Add cumin and coriander and cook on medium, stirring occasionally, 2 minutes. Add broth, beans, and tomatoes and bring to a simmer; cook 4 minutes.
- Step 3Meanwhile, make pickled onion: Toss red onion with lime juice and pinch each salt and pepper; let sit at least 10 minutes. Serve soup topped with pickled onion and cilantro.
Tip: Double the soup and freeze half in pint or quart-sized containers for up to 2 months. Thaw in refrigerator overnight then warm in a saucepan over medium heat until heated through. Prepare the pickled onions just before serving.
Nutritional Information (per serving): About 325 calories, 6 g fat (1 g saturated), 20 g protein, 705 mg sodium, 53 g carb, 18 g fiber
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